Radishes many ways

Radishes will taste best if eaten right away. The greens can be cooked and eaten, but they should be separated from the root if they are to be stored more than a day or two. Store cleaned radishes wrapped in damp paper towel in the crisper section of your refrigerator.

Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 8 "'I love to cook, but with three young boys, I don't have a lot of time to spend in the kitchen,' explains Janice Maynard, Sweetser, Indiana. 'This crunchy blend is a snap to toss together.'"

Directions: 1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. 2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. 3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Preparation: Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain. Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.

Roasted Radishes and Greens

2 bunches small radishes with greens attached 1 1/2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons fresh lemon juice Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

Directions In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately. Yield: 2 servings. Read more: http://www.tasteofhome.com/recipes/radish-cucumber-salad#ixzz390es51YJ

Radish & Goat Cheese Tea Sandwiches By Lindsey Goodwin This easy tea sandwich recipe is a quick addition to any afternoon tea party or light lunch. Even though it's easy to make, it has a sophisticated flavor that is well suited to posh afternoon tea gatherings.

Preparation: Wash the radishes and slice them thin, holding the stems for a good grip as you slice. Place the sliced radishes in a bowl or colander and lightly coat them with salt. Let the radishes sit for about 10 minutes, then rinse and drain them. (Don't skip these steps. Salting the radishes will soften their texture and flavor.) For every two slices of bread, spread both slices of bread evenly with a thin layer of goat cheese. Cover one side of the sandwich with sliced radishes. Season with pepper. Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.

Directions 1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt. 2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time). 3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes. 4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine. 5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

DIRECTIONS:1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.

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